Will Torrent's sticky toffee pudding with caramel sauce recipe

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An indulgent sticky toffee pudding, drowned in a Jersey black butter caramel sauce.

You can buy Jersey Black Butter mail order from www.lamarewineestate.com

Ingredients

For the pudding
  • 75 g soft butter
  • 175 g dark brown sugar
  • 1 tbsp Golden syrup
  • 2 tbsp Black treacle
  • 1 dessertspoon of Jersey Black Butter
  • 2 eggs
  • 1 tsp vanilla extract/paste
  • 250 g self-raising flour
  • 200 g pitted, chopped dates
  • 1 dessertspoon of Jersey Black Butter
  • 300 ml water
  • 1 tbsp bicarbonate of soda
  • 2.6 oz soft butter
  • 6.2 oz dark brown sugar
  • 1 tbsp Golden syrup
  • 2 tbsp Black treacle
  • 1 dessertspoon of Jersey Black Butter
  • 2 eggs
  • 1 tsp vanilla extract/paste
  • 8.8 oz self-raising flour
  • 7.1 oz pitted, chopped dates
  • 1 dessertspoon of Jersey Black Butter
  • 10.6 fl oz water
  • 1 tbsp bicarbonate of soda
  • 2.6 oz soft butter
  • 6.2 oz dark brown sugar
  • 1 tbsp Golden syrup
  • 2 tbsp Black treacle
  • 1 dessertspoon of Jersey Black Butter
  • 2 eggs
  • 1 tsp vanilla extract/paste
  • 8.8 oz self-raising flour
  • 7.1 oz pitted, chopped dates
  • 1 dessertspoon of Jersey Black Butter
  • 1.3 cups water
  • 1 tbsp bicarbonate of soda
For the sauce
  • 200 g sugar
  • 50 g butter
  • 400 ml double cream
  • 25 ml Calvados
  • 2 dessert spoons Jersey black butter
  • 7.1 oz sugar
  • 1.8 oz butter
  • 14.1 fl oz double cream
  • 0.9 fl oz Calvados
  • 2 dessert spoons Jersey black butter
  • 7.1 oz sugar
  • 1.8 oz butter
  • 1.7 cups double cream
  • 0.1 cup Calvados
  • 2 dessert spoons Jersey black butter
To serve
  • 1 cup double cream or ice cream
  • 1 cup double cream or ice cream
  • 1 cup double cream or ice cream

Details

  • Cuisine: English
  • Recipe Type: Dessert
  • Difficulty: Easy
  • Preparation Time: 30 mins
  • Cooking Time: 70 mins
  • Serves: 6

Step-by-step

  1. Preheat the oven to 180C.
  2. Begin by placing the soft butter, dark brown sugar, golden syrup, black treacle and first amount of black butter into the bowl of a free standing electric mixer (you could do this in a bowl with an electric whisk).
  3. Begin blending together for 5-10 minutes, until the mixture becomes lighter and fluffy. Meanwhile place the pitted chopped dates, more black butter and water into a pan and slowly bring to the boil. Once boiled, remove from the heat.
  4. Once the butter and sugar mixture has come together, add in the 2 eggs followed by the sieved self-raising flour and fully incorporate.
  5. You can liquidise the water and date mixture but depending on how fine you chop the dates, I like to leave mine with lots of texture. Add the bicarbonate of soda and stir. The mixture will immediately bubble up resembling honeycomb.
  6. Add this to the toffee cake mix and make sure all is fully incorporated.
  7. Pour into your baking tin and place in the centre of the oven and bake for 45 minutes to 1 hour.
  8. To make the sauce, place the sugar in a large saucepan and the cream, butter and Jersey Black Butter and Calvados into a pan and bring to the boil.
  9. Begin to caramelise the sugar, stirring to caramelise and melt any remaining sugar.
  10. In stages, slowly pour the warmed cream mixture onto the caramel – PLEASE don’t add it all at one time as it has the potential to bubble up over the pan if you do this.
  11. Add all the remaining cream and simmer for 2-3 minutes. When the pudding is cooked serve with the hot sauce and some cold double cream!

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